1. Classically, they consist of aromatic ingredients such as spices or herbs mixed with a form of acid, such as citrus juice or wine.
2. For an easy marinade, try drizzling in a little olive oil into a food-safe plastic bag, squeeze in juice of a lemon, using fingers to catch any pips, bruise some herbs such as rosemary and bay leaves, and add to bag.
3. Take chicken breasts and score 3 diagonal lines across tops with a sharp knife. This helps marinade penetrate meat.
4. Put chicken breast in bag, squeeze air out and seal. Give bag a rub to mix up ingredients inside. Leave to marinate in fridge.
5. For a wet marinade use a bowl. Add white wine for acidity, a drizzle of oil and aromatics such as peppercorns, onion, dried herbs and garlic cloves. Add scored chicken breast, there needs to be enough marinade to just cover chicken. Cover and chill. The longer meat is left to marinate, stronger flavour.
6. After meat has been removed, marinades can be used to cook with, as long as it is brought to a boil in order to kill any bacteria that may have been transferred from raw meat.
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Oak chopping board, Lakeland. White ceramic bistro plate, Sophie Conran. Classic glass measure jug (1 litre), Classic glass round casserole dish (easy-grip), Impressions ceramic ramekins, Pyrex. ProChef’s knife, Zwilling J.A. Henckels. Easy Induction frying pan (24cm), Kuhn Rikon UK. Tongs, oil pourer, chef's own.
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